Description
Çılbır is a classic Turkish breakfast dish featuring delicate poached eggs served atop creamy herbed Greek yogurt and finished with a fragrant butter sauce infused with Aleppo pepper. The combination of silky eggs, tangy yogurt, and spicy butter makes for a simple yet luxurious morning meal, often enjoyed with pita or crusty bread for dipping.
Ingredients
Scale
For the Herbed Yogurt
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice (about ½ a small lemon)
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
For Poaching the Eggs
- 4 large eggs (recommended 2 per person)
- 1 Tbsp distilled white vinegar
For the Butter Sauce
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
For Serving
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Prepare the Herbed Yogurt: In a large mixing bowl, combine 1 cup of Greek yogurt, 1 Tbsp olive oil, 1 Tbsp fresh lemon juice, the grated garlic clove, 1 Tbsp chopped dill, 2 tsp chopped mint, and ½ tsp kosher salt. Whisk everything thoroughly until smooth and well blended. Set aside to allow flavors to meld.
- Poach the Eggs: Fill a medium saucepan with at least 3 inches of water and add 1 Tbsp white vinegar. Heat the water over medium heat until it reaches a gentle simmer—avoid boiling. Crack each egg into a small ramekin or bowl. Gently slide one or two eggs at a time into the simmering water to poach. Cook for 3 minutes, until the egg whites are fully set but yolks remain runny. Remove with a slotted spoon.
- Drain the Eggs: Carefully transfer the poached eggs to a plate lined with paper towels or a kitchen towel to absorb excess water. Repeat poaching with remaining eggs. Eggs can be poached up to a day ahead and stored properly.
- Make the Butter Sauce: In a small pan over medium heat, melt 3 Tbsp unsalted butter. Stir in 1 tsp Aleppo pepper and cook for about 1 minute until fragrant, stirring frequently to prevent browning.
- Assemble and Serve: Evenly divide the herbed yogurt into shallow bowls. Gently place two poached eggs on top of the yogurt in each bowl. Spoon the Aleppo pepper butter sauce over the eggs. Garnish with additional fresh dill or mint, and sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately with pita or crusty bread for dipping.
Notes
- Nutrition facts do not include pita or crusty bread.
- To make poached eggs in advance: poach eggs up to 1 day ahead, store in a sealed container filled with ice-cold water in the refrigerator. To serve, warm gently in hot water for 30-60 seconds.
- The herbed yogurt mixture can be prepared a day in advance to deepen flavor.
Nutrition
- Serving Size: 1 serving (1 bowl with 2 eggs and yogurt sauce)
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
